Very nice. When I've saved up a bit, I'd love to get a bread-maker.
Actually no bread maker needed; in fact this bread is much better than anything you'd get from a bread-maker, because you can't get a real artisanal-style crust in a bread baker. For that you need a very hot oven (450-500 Fahrenheit), a wet dough, and a cast-iron lidded pot.
In case you're interested, here are the instructions:
This is a sort of hybrid of the no-knead approach by Jim Lahey (popularized by Mark Bittman of the NY Times) and another no-knead recipe by Jeff Hertzberg. It takes about six minutes of total effort and the results are superior to anything I've eaten from a bread machine.
The secret is the gooey dough; if you're an experienced breadmaker you will want to stiffen it with more flour. That's a big mistake. The water evaporates inside the lidded cast-iron pot as the bread cooks at high temperature, giving it a perfect, shattering crust.
Makes two loaves; I usually make one and put the other half of the dough in the fridge until I'm ready to make the next loaf. It'll keep well for 3-4 days.
Note that oven temps are in Fahrenheit.
6.5 cups of flour (I usually use 2.5 cups whole wheat bread flour, 4 cups hard red-wheat bread flour).
1.5 tablespoons instant yeast
1.5 tablespoons salt
3 cups cool water
Mix the flour, yeast, and salt together well in a big bowl or pot, then pour in the 3 cups of lukewarm water and stir until there aren't any dry spots. The dough will be sticky. Cover the bowl or pot but not airtight (ie, don't cover it with plastic wrap) and let it sit for 2 hours or as long as 5 hours.
Divide the dough in half (pull it apart with your hands, it will be wet and sticky), and keep half in the refrigerator for your next loaf of bread -- it will keep for 3-4 days.
Sprinkle some flour on the half you're using now and shape it into a ball. Resist the urge to knead: it'll destroy this bread. Sprinkle flour on a table, put the dough ball on it and cover with a towel, let it sit to rise for about 30 minutes.
About 15 minutes into the rise, put a cast-iron pot with a lid into the oven and turn the heat to 450-475 Fahrenheit. (Note: if you're using a Le Creuset pot or something similar with a bakelite handle on the lid, remove the handle as it will melt at that temperature. If you remove the handle, keep the screw in the hole so the cover is airtight).
When the 30 minutes are up, take the pot and its lid out of the oven and put the dough into the pot.
Put the lid on the pot and put the pot back in the oven for 30 minutes with the lid on, still at 450.
After 30 minutes, take off the lid and let it bake another 20 minutes with the lid off, this gives it a beautiful dark brown color. Remove from the oven and cool on a rack.